The air smelled of jasmine, so deliciously fragrant and thick, as we walked the trail through dense woods. We came out along the giant river, the waves creating a lulling sound as an eagle flew over us. The walk was rigorous and peaceful. Creator was hanging out on the Tennessee River on Sunday morning.

After a good hike, one wants to eat something hearty and quick. Pulled jackfruit sandwiches with cold, crisp coleslaw to tame the spice is just the thing.

The first couple times we had jackfruit was at vegan restaurants and the texture was slimy and off putting to my husband. My kitchen is almost entirely plant based and we’ve made a lot of our own veggie meats over the years and I really wanted to figure out how to make jackfruit work for us. It’s a great source of iron, potassium, calcium, and fiber. It will pick up whatever flavor you want it to have.

According to the internet, jackfruit is a member of the mulberry and fig family (two of my favorites!), and is the largest fruit. It comes by way of Asia. One can find them in the grocery store (and one day I will probably buy one of those monsters and figure out how to can it) but a can is inexpensive and easy to open! Here’s how to prepare:

Open can, drain, rinse, shred with fingers, lay out on a cookie sheet. Sprinkle with salt, pepper, and garlic powder, and bake at 300 degrees for ten minutes just to dry it out. This eliminates any slime feeling.

Throw in a pan with your favorite bottled or homemade barbeque sauce (I used a good, spicy Chipotle Bourbon BBQ) and heat up.

Cut up some cabbage, add some mayo (Vegenaise, homemade, or regular), salt, pepper, garlic powder, minced dried onion, and a splash of apple cider vinegar.

Toast some buns and pile on the pulled jackfruit and slaw. In twenty or so minutes, you’ve got a great lunch or dinner paired with corn, salad, potato chips, and pickles!

Adding plant based foods into your diet helps the environment, your health, and adds lots of nutrients to your body so you can keep hiking! Enjoy!

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